"The Pen:" Live NLHE Chat Thread

What is the temp of your smoker? Cooking until 115' before the sear feels like you're at risk of overcooking unless the smoker is low heat.

Personally, I reverse sear and aim for rare to med-rare. Steak in the oven at 180' until IT of 95'. Seared on the grill for 30-45 secs a side and pulled by 115'. Add butter, finishing salt, and let rest until I can't wait any longer. 115' will rest up to nearly 125', even though you don't need to rest as much with reverse sear.

125' is the top end for med-rare, despite what online guides will tell you.

If no grill, then cast iron with an oil that has a high smoke point. I heat the cast iron in the oven to get a more even surface temp.

Yeah I did use a cast iron. Thanks.

If the steak is 1.5-2” thick I like the following:

Salt and pepper
Cast iron off
Put steak on fat side in cold pan
Turn on to around medium, maybe a little lower
Let fat render for a minute or two
Hit the other sides for a minute or so each
Now put steak down flat
Add butter and a few cloves of garlic and some rosemary
Baste every 30-45 seconds with a spoon or ice cream scoop etc
Probably 6-8 minutes but you need to pay attention
Flip
Repeat
Pull steak aside on paper towels and make sure you pat it dry
Clean out liquid from pan
Rest steak for 10 minutes or so
Crank up to high add ghee or other high smoke point oil
45-60 seconds per side- I like moving it around to get oil in all places but others swear by letting it sit still

Edit- this is usually around medium rare, so adjust times if you like higher temps

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Thanks guys.

Chuck steak isn't the best candidate for steak cookery, there are a couple tender cuts out of the chuck but generally it's not very amenable to medium rare cooking.

I am waiting patiently for DMW's steak advice.

You just need a little fire.

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9/10 - missing the grill bud lights for perfection

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Sabr's steak pics looked a little DMWy

In the top 5 of meanest things ever said ITT.

Sabr’s a good man and I respect him too much not to tell him the truth

JDC beat me to it. Chuck is a tough cut from the shoulder. It's better as a roast where you marinated it for 24 hours, cooked it, and then it spent two days in the fridge. As is probably fry it in a small pan and eat in small slices made against the grain.

Garick and Slim, what are your thoughts on Future Islands? I discovered them in a ski movie recently.

Glovethedancing,butdidnotmaketheiPodG

A lot of hate for chuck.

Fatty meat is still fatty meat. For $5 it works imo. Look at that fat!

I feel like this is bait.

steak looks like anus, take the L and do better next time

We are in the process of having the most snow in feb in the wasatch evah. It has been going off out here. Only 3 days with zero snow. Things were getting a little outta control. Augered hard 3x 1 day and the body doesnt respond like it did in the old days and had to miss a couple o days. This getting old crap aint cool.

i imagine quite a few itt

If I saw an anus that looked like that I'd give a referral to a gastroenterologist.

I kind of like this one, too. Synth-pop is not a genre I normally find myself in. This is the song from the movie that I also really like

It certainly could be used for it.

A man with a supercar can buy decent steak

Counter point: Evidence sez otherwise

I kinda get a weird sense of enjoyment out of buying cheap food and trying to make it good.

Actually I don't think it's even weird, ever since I had a $300K downswing I've had to learn how to sustain myself on less money. It can't be sushi and wagyu every week anymore. Since I have 3 cars and don't plan on getting rid of them, the savings had to come from somewhere else.